Chelsea

celebrating 130 years 1884-2014

Fluffy Vanilla Cake

By Charlie Smith
Fluffy Vanilla Cake
  • 11 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 35 mins
  • Serves
    12
Ingredients

    5 large egg whites, at room temperature
    3/4 cup whole milk, at room temperature
    2 1/4 teaspoons pure vanilla extract
    2 1/2 cups sifted cake flour
    1 3/4 cups Chelsea White Sugar
    1 tablespoon + 1 teaspoon baking powder
    3/4 teaspoon salt
    12 tablespoons unsalted butter (170 grams), at room temperature and cut into cubes

    Whipped Vanilla Bean Frosting
    375 grams unsalted butter, softened and cut into cubes
    3 cups sifted Chelsea Icing Sugar
    3 tablespoons (45 mL) milk
    1 vanilla bean, scraped
    1 teaspoon pure vanilla extract
    pinch of salt

Method

    Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
    In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
    In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
    Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers. Bake 25-35 minutes be careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

    Whipped Vanilla Bean Frosting
    In a mixer whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.
    Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
    You can swap the vanilla bean and use a total of 1 1/2 teaspoons of pure vanilla extract.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
311
(11 reviews)


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This has got to be the worst cake I have ever made. I did it the first time and thought I didn't reado the recipe right because it was absolutely terrible so gave it another Crack and followed the recipe exactly.. end result? Still terrible! This shouldn't be on chelsea sugar recipes!! Sorry but it's a no from me!!

worst cake I ever made it doesn't even cook properly! Looks like my best friend won't be getting a cake today as I had too chuck it out!!! Won't be using this recipe again!!

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Perfect cake! Came out fantastic first go!

I was very careful with this cake, making sure I followed the instructions perfectly and had all ingredients at room temp. It was only after printing off the recipe that I saw the poor reviews! This cake is NOT FLUFFY AT ALL. It was the densest cake, and tasted sickly sweet of vanilla :-( It was also a stunningly unusual and worrisome method of combining ingredients. I think the author recorded the order wrong? Anyway, my guests ate it cos I smothered it in icing (did not use the icing recipe from here) but I shan't be making this cake ever again. Two thumbs down. Chelsea, suggest you test and fix this recipe, or else rename it "pound cake".
Chelsea Sugar comment: Sorry this didn't work out for you. It is a recipe supplied by one of our members (which we don't test).

The cake I made using this recipe's oven temp came out crusty on the outside by the time the middle was cooked but that could've been the oven I was using. However the icing recipe was the best basic buttercream recipe I've ever used; light and fluffy, smooth texture, nice hold and managed to last a few hours in the heat, unrefrigerated.

Gross cake, comes out rubbery and quite firm not light and fluffy.
And I have been baking for 25 years so it's not me or my oven.

Seemed to take longer to cook than the allowed time. Not sure I would use this as a cake recipe but cuocakes yes.

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GREAT! FIRM moist and delicious used it to make strawberry shortcake!

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This recipe didnt work for me, it burnt on the top and that was it it never cooked. -_-

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I used this recipe for cupcakes, simply beautiful.

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i just love a fluffy sponge cake so this recipe just hit the spot for me;):) i make it all the time thanks heaps thumbs up!!!!!! and yeah makes lovely cupcakes too=)

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